Coconut Almond Brownies Food

COCONUT-ALMOND BROWNIES

Coconut-Almond Brownies image

I'm not going to sugar coat this one, my friends. These brownies sucked. What follows is intended to provide a chuckle, perhaps with a very mild point (but probably not). I knew I had a full day of making all desserts, all day. So, I invited several people over, to help me consume all the tasty treats. These brownies sat quiet and alone, while the rest of the mouthwatering goodies were devoured. These brownies looked good! They definitely appeared delicious. The batter was AMAZING. If you ever need a sugar free, all natural brownie batter fix ... this is the way to go. This brownie batter was phenomenal! When I put the spoon in my mouth, I was transported to that place children go when their mother hands them the gooey whisk full of cookie batter, right as the rest of the cookies go in the oven. My eyes rolled back into my head and I was a 7 year old boy, completely thrilled with my batter. I had no doubt that these brownies would win awards. The batter, my compadres, was a lie. A facade! There are many competencies that I have. I can dream all sorts of flavorful and interesting dishes in my mind, simply by combining a variety of flavorful ingredients with a blend of interesting cooking techniques. I can almost always kind of totally trust the end result will be to my satisfaction, sort of. On very rare occasions, I stumble and make something less than tasty. More often than not, it's wonderful and good as, or better than I'd hoped! Baking, on the other hand, is more about ratios, reactions and science. It's about leavening power (the "rise"), the order the ingredients are added, the mixing and blending process and the final structural integrity of the ingredients. Baking is a lot of formulas. When the formula is off, the end result is usually way off and cannot be salvaged. A sauce, on the other hand, can be manipulated all day, without much thought of adherence to a strict recipe. Baking is all about the perfect execution of the formula. I am a solid baker, when it comes to wheat flours. I understand gluten and how it works. I understand the leavening agents. I understand sugar melting and liquefying within batters, as it baked. I understand all of that. However, in a world without wheat, sugar or gluten ... well ... all of a sudden ... the world has changed. I don't know which way is up! How do these things work?! What are they supposed to do? Will it deflate? Will it rise? Be chewy? Will it be dry and brittle? Will it absorb moisture? What in heckfire is going on with these things?! I knew I wanted to make brownies. I wanted to make them sugar and gluten free. I wanted them to be dense and moist and chewy. I wanted AWESOME brownies. I set to figure out the quintessential sugar free, gluten free formula. I looked far and wide, and combined all of my newfound knowledge into this here recipe. Oops, I think I had a typo, somewhere! "Why am I even showing this recipe?", you might ask. Partially, because the batter is so good. Also, to shed a little light on the frustrating transition to a new way of thinking. Some information translates and some, frankly, doesn't. Finally, I'm also curious if anyone has any insight what went wrong. Why was this a bizarre cardboard brick? It was the strangest texture. Dry, but not totally brittle. Airy, but far from light. Full of chocolate and almond flavor, but somehow incredibly bland, at the same time. I blame the coconut flour, personally. I can only describe the flavor as ... "disappointment". Embarrasing Note: After writing this whole diatribe, I just tried to more thoroughly dissect my notes, and I'm 98.6% certain that I misread my own recipe. I think that if I had used 1/4 cup coconut flour and just 1/2 cup of almond flour, that this recipe would've been awesome. 3/4 of a cup was the "total" amount of nut flours ... not "each". I'm going to go hide, now.

Provided by DJ Foodie

Time 45m

Yield 20 Servings

Number Of Ingredients 10

Ingredients

1 1/4 cup fresh whole butter (softened)
1 1/2 cup 'Swerve' or other sugar replacement
4 large whole eggs
1 tbsp vanilla extract
3/4 cup almond flour
3/4 cup coconut flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1 dash salt
1 cup unsweetened almond butter

Steps:

Pre-heat oven to 325 F.
With an electric mixer, cream the butter and sugar equivalent, until it has a white "whipped" look.
With the mixer running at a slow speed, add one egg at a time.
Combine all the dry ingredients in a bowl. Mix them well.
Add the dry ingredients to the mixer. Mix until just combined.
Grease a standard casserole dish (9x13).
Pour the batter into the dish. Spread flat into the pan.
Place periodic spoonfuls of the almond butter into the top of the brownie batter. You want "spots" of almond butter.
Bake in the oven for 25 to 30 minutes. Remove when a toothpick comes out dry.
Cool on a cooling rack.
Cut and offer to someone with whom you still hold a grudge.

Nutrition Facts : ServingSize 20 g, Calories 244.231 kcal, Carbohydrate 23.1 g, Protein 6.6875 g, Fat 21.625 g, Fiber 4.9375 g

ALMOND COCONUT BROWNIES

Almond Coconut Brownies image

I combined a couple of my favorite brownie recipes and came up with this. My family has always enjoyed brownies and this has become a special treat.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 18

Ingredients

3/4 cup butter
4 ounces unsweetened chocolate, chopped
2 cups sugar
3 large eggs, lightly beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup 2% milk
24 large marshmallows
1 package (14 ounces) sweetened shredded coconut
TOPPING:
1 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted

Steps:

In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick). , Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. , In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator.

Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 59mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

LAYERED COCONUT ALMOND BROWNIES

Layered Coconut Almond Brownies image

The coconut filling in the middle if so good! You can of coarse use your own favorite brownie recipe for this and just add in almonds to the batter, but this brownie recipe is an excellent one!. I most always double the chocolate topping ingredients, but that is up to you. Cooking time is for baking the brownies only.

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h

Yield 3-4 dozen

Number Of Ingredients 19

Ingredients

1 1/4 cups butter (no subs!)
3/4 cup unsweetened baking cocoa
4 eggs, beaten
2 cups white sugar
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla
3/4 cup chopped slivered almonds
1/2 cup mini chocolate chip (optional)
1 cup sugar
1 cup half-and-half cream or 1 cup full-fat whole milk
24 large marshmallows
1 (14 ounce) package flaked coconut
1 1/4 cups semi-sweet chocolate chips
3/4 cup sugar
1/4 cup butter (no subs!)
1/4 cup half-and-half cream or 1/4 cup milk
1/2 cup slivered almonds (can use more or less)

Steps:

Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
In a heavy-bottomed saucepan over low heat, melt butter.
Remove from heat and stir/whisk in the cocoa powder; cool.
In a mixing bowl, beat eggs, sugar and vanilla.
Combine the flour, baking powder and salt; gradually add to the egg mixture; mix/whisk until combined.
Stir in the cooled chocolate mixture; stir until well combined.
Add in chocolate chips (if using) and almonds.
Transfer to prepared baking pan.
Bake for about 25-28 minutes (do not over bake!).
Cool on wire rack.
To make the coconut filling: in a saucepan, combine all filling ingredients; bring to a boil and stir until marshmallows have melted (this also can be done in the microwave).
Pour over cooled brownie.
For the topping: In a saucepan combine chocolate chips, sugar, butter and half and half or milk; bring to a boil, stirring until all ingredients are melted and combined.
Spoon over the coconut filling.
Sprinkle with almonds.
Chill for about 3 hours or until set.
Cut into bars and store in the refrigerator.

Nutrition Facts : Calories 3696.5, Fat 200.3, SaturatedFat 121.3, Cholesterol 563.3, Sodium 2082.3, Carbohydrate 476.5, Fiber 24, Sugar 381.2, Protein 40.9

COCONUT LAYERED BROWNIES

Coconut Layered Brownies image

This is like a brownie Almond Joy. My husband loves brownies, macaroons, and Almond Joys. This is a mix of all of the above!

Provided by Pabbit

Categories Bar Cookie

Time 1h5m

Yield 16-24 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces unsweetened chocolate
1/2 cup butter
3 eggs
2 teaspoons vanilla extract
2 cups sugar
1 1/4 cups flour
1 teaspoon salt
1 (15 ounce) can sweetened condensed milk
3 cups flaked coconut
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semi-sweet chocolate chips
1 cup almonds, chopped,halved or whole

Steps:

Melt chocolate and butter in microwave (up to 2 minutes).
Cool.
Set aside.
Beat eggs slightly.
Add vanilla and sugar and mix.
Mix in chocolate mixture.
Mix in flour and salt.
Pour half in greased 13 x 9 pan In a separate bowl, combine milk, coconut and extracts.
Carefully spread over brownie mix in pan.
I spread with dabs of mix in my figures.
Sticky but effective.
Dab remaining brownie dough over coconut.
Spread to cover.
Bake at 325 F for 40-45 minutes.
Remove from oven and sprinkle with chips.
Allow to soften and then spread.
Srinkle on nuts.
Cool slightly before cutting.
Cool completely before removing from pan.

Nutrition Facts : Calories 487.6, Fat 25, SaturatedFat 13.9, Cholesterol 64, Sodium 301, Carbohydrate 64.1, Fiber 3.7, Sugar 51.9, Protein 8.1

COCONUT BROWNIES

Coconut Brownies image

Make and share this Coconut Brownies recipe from Food.com.

Provided by Sheba

Categories Bar Cookie

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
1 1/2 cups sifted flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chocolate chips
2 tablespoons sugar
1/2 cup walnuts, chopped (optional)

Steps:

Melt butter over low heat;then remove.
Add 2 c sugar. Beat.
Add eggs an vailla. Blend.
Add flour;cocoa;and salt. Mix.
Stir in coconut.
Pour into greased 13 by 9" pan.
Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
The coconut in this recipe makes them nice and moist.
Enjoy! You'll get lots of compliments on this one. I hope you love these!

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Coconut Almond Brownies Food

COCONUT-ALMOND BROWNIES

ALMOND COCONUT BROWNIES

I combined a couple of my favorite brownie recipes and came up with this. My family has always enjoyed brownies and this has become a special treat.

LAYERED COCONUT ALMOND BROWNIES

COCONUT LAYERED BROWNIES

This is like a brownie Almond Joy. My husband loves brownies, macaroons, and Almond Joys. This is a mix of all of the above!

COCONUT BROWNIES

Make and share this Coconut Brownies recipe from Food.com.

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